Avocado and Potato Salsa | myfoodbook

1 cup of potatoes (keeping the skin on)
1 ripe avocado, halved, seeded, peeled, coarsely chopped
1/2 cup (80ml) low-fat sour cream
1/2 cup fresh chives, finely chopped
Finely chopped fresh chives, extra, to serve
Baby cos lettuce leaves, to serve

Place the potatoes in a medium saucepan and cover with cold water
Place over high heat and bring to the boil
Cook for 10 minutes or until potato is tender
Refresh under cold running water. Drain well
Place the potato in a medium bowl
Add the avocado, sour cream and chives and gently toss until just combined
Taste and season with salt and pepper. Spoon salsa into a serving bowl
Sprinkle with extra chives
Serve immediately with cos lettuce leaves, if desired

Tips & Hints:

Tinned baby potatoes are a quick alternative. Kipfler or baby red skinned potatoes will also work with this recipe

Place the potatoes in a medium saucepan and cover with cold water
Place over high heat and bring to the boil
Cook for 10 minutes or until potato is tender
Refresh under cold running water. Drain well
Place the potato in a medium bowl
Add the avocado, sour cream and chives and gently toss until just combined
Taste and season with salt and pepper. Spoon salsa into a serving bowl
Sprinkle with extra chives
Serve immediately with cos lettuce leaves, if desired

Tips & Hints:

Tinned baby potatoes are a quick alternative. Kipfler or baby red skinned potatoes will also work with this recipe

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Sides Condiments & Spreads Salads Gluten Free Low Salt Avocado Chives Potatoes Cream

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